I added some artifical sweetner to the bowl which went to my eight-year-old (he loved it, hated the cauliflower, and asked, “Next time, can you put some beef in it?), and we added Sriracha to the bowls for the grown-ups.

My thoughts? I wish I had let the rice stage cook a little bit longer. I occasionally ran across some rice that was drier and more browned, and they were delicious. I’d like it if 50% of the rice had reached that stage (I think maybe 5% of mine had). Also, I don’t think I got the seasonings just right. I need to further tweak the amounts of soy sauce, wine, and toasted sesame oil (I used 3T, 3T, and 2T, respectively).

Overall, a great dish and a great jumping-off point for making one’s one personal favorite(s) fried rice. Thank you!